Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption-Reference-Cited by-同舟云学术

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Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption

Published:2019-05 Issue: Volume:119 Page:268-275
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Coffigniez Fanny,Briffaz Aurélien^ORCID,Mestres Christian,Akissoé Lorène,Bohuon Philippe,El Maâtaoui Mohamed

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Diversity, geographical, and consumption patterns of traditional vegetables in sociolinguistic communities in Benin: Implications for domestication and utilization1;Achigan-Dako;Economic Botany,2011

2. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000

3. Cotyledon thermal behavior and pectic solubility as related to cooking quality in common beans;Bernal-Lugo;Plant Foods for Human Nutrition,1997

4. Modelling of water transport and swelling associated with starch gelatinization during rice cooking;Briffaz;Journal of Food Engineering,2014

5. The chemistry of texture in fruits and vegetables;Van Buren;Journal of Texture Studies,1979

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1. Thermal energy generated during ultrasonication dominates pinto bean hydration;Journal of Food Engineering;2025-01

2. Effect of post-harvest storage on the chemical and microstructural characteristics of the common bean (Phaseolus vulgaris L.);Food Chemistry;2024-12

3. Enhancing Functional Compounds in Sesame Oil through Acid-Soaking and Microwave-Heating of Sesame Seeds;Foods;2024-09-12

4. Hydrolysis and diffusion of raffinose oligosaccharides family products in chickpeas, lentils, and beans under different pH and temperature steeping conditions;Food Research International;2024-09

5. Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism;Comprehensive Reviews in Food Science and Food Safety;2023-05-09

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